Garlicky Swiss Chard
Garlicky Swiss Chard is a great way to enjoy a healthy side dish loaded with flavor. Most people think that swiss chard is bland and boring, but this sauteed chard recipe proves that to be 100% false. In fact, you just might become a huge fan of chard after whipping up this dish!
What I love about this recipe is that it proves that preparing swiss chard is simple and fast. Forget about stressing about what to make, and enjoy the minimal prep work and cooking time needed to create perfectly sauteed swiss chard.
Most people will make swiss chard to pair up with the main protein dish, but you can also enjoy it easily on its own. Adding some cooked bacon at the end makes it quite a savory dish!
If you’re a fan of sauteed veggies like me, be sure to check out my Sauteed Rapini Recipe as well.
With five easy staple ingredients, there’s no reason that you can’t whip this up when the craving strikes.
Ingredients and Substitutions
All you need to make this simple chard recipe is the easy ingredients listed below. I told you that this recipe was fast and simple!
- Swiss chard – Make sure to buy this fresh at the store. Clean it well and dry it before using.
- Garlic – Fresh garlic cloves provide a ton of flavor. Peel and slice them, or save time and buy them already prepped and ready to go.
- Olive oil – Coconut oil or avocado oil could be used as well.
- Salt and pepper – To taste.
How to Make Garlicky Swiss Chard
Cleaning the chard well is important for the recipe. Run it under water, and then be sure to shake off the excess water as best you can. Pat it dry with a clean paper towel.
To prepare the swiss chard, use a sharp knife to slice along the sides of the white stem. This will remove the green leaves, which is what you’ll be using to cook. Once they’re removed, slice them into 1″ thick pieces.
Roughly chop the swiss chard into 2-inch by 2-inch pieces.
Add 1 tablespoon of olive oil to the skillet over medium heat. Add the chopped swiss chard stems and the sliced garlic to the hot pan. Sautee for 2-3 minutes or until the garlic and the stems start to soften.
Next, add the chopped greens of the chard. Cover the mixture with a lid and let it steam for 2 minutes or so, or just long enough that the greens become wilted.
Take off the lid and add the salt and pepper. Mix together. Serve as a side dish with your main entree.
Be mindful of the amount of chard that you’re cooking. It cooks down really small and will be a bigger serving than you realize. While it’s not a problem per se, eating too much green can cause digestive troubles later in the day, so it’s better to be aware!
- Use different oil – If you don’t want to use olive oil, use whatever oil you’re comfortable with.
- Add different seasonings – Using salt and pepper keeps it simple, but you can easily add chili powder for some spice or anything else that you’d like!
- Add ingredients – You can also turn this into a meal on its own by adding in some cooked bacon or crumbled sausage and some diced onions. It’s a great way to add a ton of flavor without adding a ton of work.
Types of Chard
Not all chard is created equal! You might find it hard to believe that there are 12 different varieties of chard. While I won’t go through them all, some of the most common kinds that people tend to use for cooking and sauteeing are Fordhook Giant, Magenta Sunset, Bright Yellow, and Large White Ribbed.
You’ll also find Peppermint and Rhubarb as options as chard as well. (The more you know, right?!)
Picking The Best Swiss Chard?
It’s all about how the swiss chard looks! You’re going to want to pick a chard that has a firm stem with brightly colored leaves. Take your time at the store and just let your eyes do the work. The larger the leaf, the riper it probably is as well.
How to Store Leftovers
Leftover chard is really simple to store. Simply let it cool down completely before adding it to an airtight container. It does need to be stored in the refrigerator. For the best flavor and texture, eat the leftovers within 1-2 days.
How to Serve
Swiss chard is best served hot/warm. Once it’s done cooking, serve and enjoy. Some people will even add a little bit of vinegar to their serving to give it a “pop” of flavor. This isn’t necessary but can add a fun twist to the taste.
Can you Freeze Swiss Chard?
Yes, you can. If you want to freeze swiss chard, simply add it to a freezer-safe bag or container. It’s best if you can vacuum seal the chard, as that will remove any excess air.
When is Swiss Chard In Season?
Think of this as a late-blooming treat! It’s ready to eat and enjoy typically during the later summer months and into early fall.
Many people love growing chard because it’s simple and easy to do. From planting to harvest, it doesn’t take any longer, typically than 4-6 weeks of time.
More Fall Vegetable Recipes:
- Tahini Cauliflower and Chickpea Salad
- Cilantro Lime Roasted Vegetables
- Creamy Parsnip Puree
- Roasted Kale and Nappa Cabbage
- Air Fryer Turnip Fries
- Pan Roasted Brussel Sprouts with Bacon & Leeks
Garlicky Swiss Chard
- 7 oz swiss chard
- 2 cloves garlic; sliced
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- Wash the swiss chard and shake off any excess water and pat it dry as best possible with a paper towel. Prepare the swiss chard by using a sharp knife to slice along each side of the white stem to remove it from the green leaves. Once stems are removed slice them up into 1" thick pieces.
- Rough chop the swiss chard greens into about 2" x 2" pieces.
- Add a tbsp of olive oil to a pan over medium heat. Add the sliced garlic and chopped swiss chard stems and sautee for about 2-3 minutes or until the stems and garlic begin to soften.
- Toss in the swiss chard greens and mix. Then over with a lid and let steam for about 2 minutes or until the swiss chard greens become wilted.
- Remove the lid and add the salt and pepper and mix. Let sautee another minute or so and then remove. Serve hot as a side to beef, chicken, pork, lamb or turkey.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
For the step-by-step version of this recipe, check out the How To Make Garlicky Swiss Chard Story.
Swiss chard is great. It is really easy to grow in the garden (4a) and grows from spring through late fall. I have some begging to be picked so I’ll definitely try this this weekend. Thanks!
I am in love with it too. My mother in law makes it with mashed so that recipe is definitely one I need to add to the list too and share with you all.